Everyone have a nice Thanksgiving? We had a good time going to my parents’ house in Fountain Hills for the parade and then Thanksgiving meal later in the day. So yummy. My parents are great cooks! It was also nice for Noelle to have both of her great grandpa’s there!
Now we are on to Christmas…I can’t believe it!
Now that we are in full holiday mode, I’m sure we are all feeling really busy and a bit stressed! The recipe I am sharing today is perfect for those days when you need a meal that is delicious and requires very little thought, prep and extra ingredients. I have made this plenty of times when I didn’t get around to making dinner plans or grocery shopping. It tastes like you went the extra mile, but really its super simple to make. Pretty much zero cooking skills needed.
Happy Labor Day! We are enjoying our weekend so far just relaxing around the house, visiting with family, playing outside in the pool and eating lots of yummy food. I love to cook on the weekends, especially big breakfasts. This morning we had whole-wheat pumpkin pancakes. (yes I’m already getting my pumpkin fix- hah) Mmmm.
For dinner last night I made Cheesy Chicken and Vegetable Quinoa. We’ve had this meal plenty of times not only because it’s tasty and healthy, but also I can usually get little Noelle to eat it! It’s always a win when I can find a healthy vegetable dish she likes. It has just enough homemade cheese sauce and crunchy toasted breadcrumbs on top to make this a mouth watering yet nutritious comfort food.
This is one of those great go-to recipes for those nights when you’re craving some comfort food and need to whip something up real fast. Don’t get me wrong homemade-layered lasagna is amaazzing, but when the mood strikes, who has time for all those steps? There is a lot of prep work involved!
With this recipe you simply boil the noodles while cooking your veggies in the skillet, then mix it all up with your cheese and sauce, throw it in the oven, then BAM delicious cheesy comforting lasagna. My fav part is the ricotta. I’m not sure why, maybe because I don’t eat it too often? Or because it is the Wisconsin blood in me? But it makes it oh so creamy and cheesy.
These crispy zucchini boats are topped with garlic, cheese, tomatoes and basil, and then baked until golden and bubbling with cheesy goodness. They would make an excellent side dish, snack or appetizer. I just ♥ them because they are so easy and have the flavors of a pizza or garlic toast, without the bread!
You’ll likely have all of these ingredients in your kitchen already, so this makes a quick veggie side dish to whip up real quick! It bet it would taste amazing to even put a little pizza sauce on there too or any other toppings you may have.